Nacho Cashew Cheese Sauce (Print Version)
Smooth, tangy nacho cashew cheese sauce featuring green chilies and smoky spice.
# Ingredients:
→ Cheese Sauce Base
01 -
3/4 cup raw cashews
02 -
1 can (4 oz) diced green chilies
03 -
3 tablespoons nutritional yeast
04 -
Juice of 1 lemon
05 -
2 tablespoons pickled jalapenos
06 -
1/2 teaspoon smoked paprika
07 -
1 teaspoon chili powder
08 -
3 tablespoons unsweetened plant-based milk
09 -
1/4 teaspoon kosher salt, plus more to taste
# Steps:
01 -
Place raw cashews in a bowl and cover completely with water. Soak for 6 to 8 hours or overnight to soften. For a quicker method, pour boiling water over cashews and soak for 20 to 30 minutes.
02 -
Discard soaking water from the softened cashews. Transfer cashews to a high-powered blender.
03 -
Add green chilies, nutritional yeast, lemon juice, pickled jalapenos, smoked paprika, chili powder, plant-based milk, and kosher salt to the blender. Blend on high speed, pausing to scrape down sides, until mixture is creamy and smooth.
04 -
Taste the sauce and add additional kosher salt if desired. Blend again to incorporate any seasoning adjustments. Serve warm or at room temperature.
# Notes:
01 -
This sauce can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. Reheat gently if preferred warm.